Dolmades (Stuffed Grape Leaves)

Ingredients

• jarred grape leaves1 (16 oz) jar, drained
• long-grain white rice1 cup
• yellow onion1 large, finely diced
• scallions4, finely sliced
• fresh dill1/2 cup, chopped
• fresh mint1/4 cup, chopped
• fresh parsley1/2 cup, chopped
• lemons3 (juice of)
• extra-virgin olive oil3/4 cup
• pine nuts (optional)1/4 cup

Steps

1. 1

   Rinse and drain grape leaves.

   Rinse the grape leaves under cold water to remove excess brine. Drain.

2. 2

   Sweat onion and toast rice.

   Sweat the onion in 1/4 cup olive oil until soft, 8 minutes. Stir in the rice and toast for 2 minutes.

3. 3

   Mix herbs and seasonings into rice.

   Off heat, mix in scallions, dill, mint, parsley, juice of 1 lemon, 1 tsp salt, plenty of pepper, and pine nuts if using.

4. 4

   Roll the grape leaves.

   Lay a leaf vein-side up. Place 1 tsp filling near the stem, fold sides over, then roll tightly into a small cigar. Repeat with the rest.

5. 5

   Line pot and pack dolmades.

   Line a heavy pot with torn or imperfect leaves. Pack the dolmades seam-down in tight concentric circles, layering as needed.

6. 6

   Add liquids and weight dolmades.

   Pour over the remaining olive oil, juice of 2 lemons, and enough water to come halfway up. Weight with an inverted plate.

7. 7

   Cover and simmer dolmades.

   Cover and simmer gently for 45 minutes, until the rice is tender and the leaves yield to the bite. Cool in the pot, then chill before serving.